“…The antioxidant effect of peptides was firstly reported by Marcuse in 1960(Gómez-Guillén et al, 2011. Since then, in order to confi rm their antioxidant properties numbers of studies were conducted on peptides from mostly plant and animal sources such as milk, milk-kefir and soymilk-kefir, casein, eggyolk protein, soybean protein, wheat, potato, rice bran, sunflower protein, leaf protein, peanut kernels, corn gluten meal, frog skin, medicinal mushroom and fungi (Suetsuna et al, 2000;Peña-Ramos et al, 2004;Sun et al, 2004;Wachtel-Galor et al, 2004;Liu et al, 2005;Zhu et al, 2006;Sakanaka and Tachibana, 2006;Li et al, 2008;Megías et al, 2008;Pihlanto et al, 2008;Qian et al, 2008;Xie et al, 2008;Revilla et al, 2009;Hwang et al, 2010;Gómez-Guillén et al, 2011;Ryan et al, 2011). In recent years, interest of scientists for peptides from meat, especially fi sh sources, has increased (Ryan et al, 2011).…”